Classic Maryland-style crab boilie

Ingredients:

• 48 live blue crabs
• 1 kg of ice
• 15 gr. bay leaves (about 48 pcs.)
• 1 cup paprika
• 1 cup celery salt
• 2 tablespoons cayenne pepper
• 2 bottles of 0.33 l lager
• 3 tbsp. apple cider vinegar
• Special equipment: Large portable car refrigerator, 36-liter saucepan with basket insert, and crab hammer

Preparation:

1. Rinse the crabs with cool water and place them in a large refrigerator. Cover with ice and let them sit until the crabs have calmed down, about 1 hour.
2. Meanwhile, prepare the seafood seasoning.:
   
   Grind the bay leaf in a spice grinder until finely ground. Transfer to a bowl and add the paprika, celery salt, and cayenne pepper.
3. Pour the beer into a 36-quart (10-quart) pot and add vinegar, 2 tablespoons of seafood seasoning, and 6 cups of water. Stir. Insert the steamer basket (the liquid should be below the basket), cover, and bring to a boil over high heat.
4. Place 12 crabs in a single layer, shell-side up, in the basket. Sprinkle generously with about 1/4 cup seafood seasoning. Repeat, layering and sprinkling the crabs with the remaining seasoning. Cover and steam the crabs until they are bright orange (there should be no trace of blue or green), 20-25 minutes.
5. Transfer the crabs to a large platter or rimmed baking sheet. Or place them directly on a counter lined with parchment paper. Serve with crab mallets.